Ingredients:

  • 1 lb lean ground beef (93% lean)
  • 1 tbsp avocado oil
  • 3 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • 3 tbsp low-sodium soy sauce
  • 1 tbsp rice vinegar
  • 1 tbsp honey
  • 1 tsp toasted sesame oil
  • 1/2 tsp crushed red pepper flakes
  • 3 cups cooked brown rice
  • 2 cups shredded carrots, julienned
  • 2 cups sliced cucumbers
  • 2 green onions, thinly sliced

Instructions:

  1. Heat the avocado oil in a 12 inch cast iron skillet or non stick wok over medium high heat until it is shimmering and almost wispy. Note: This ensures the meat sears rather than steams.
  2. Add the lean ground beef to the pan, spreading it evenly across the surface. Let the meat sear without stirring for 3–4 minutes until a mahogany colored crust forms, then break into small crumbles and cook until no longer pink.
  3. Stir in the minced garlic and grated ginger. Sauté for 60 seconds until you smell a strong, fragrant aroma.
  4. In a small bowl, whisk together the low sodium soy sauce, rice vinegar, honey, sesame oil, and red pepper flakes.
  5. Pour the glaze over the beef. Stir constantly for 2–3 minutes until the sauce reduces into a glossy, velvety coating that clings to the meat.
  6. Scoop the cooked brown rice into four bowls.
  7. Top the rice with the glazed beef, shredded carrots, and sliced cucumbers.
  8. Garnish with sliced green onions and toasted sesame seeds until the bowl looks colorful and bright.